Ingredients:
2 1/2 lb. Yukon Gold potatoes, rinsed and cut into 1/2 inch slices
Table salt
5 Tbsp. olive oil
Ground black pepper
Directions:
Adjust oven rack to the lowest position, place rimmed baking sheet on rack and heat the oven to 450 degrees. Place the potatoes and 1 Tbsp. salt in a Dutch oven. Add cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a pairing knife, about 5 minutes. Drain potatoes well and transfer to a large bowl. Drizzle with 2 Tbsp. oil and 1/2 tsp. salt; using a rubber spatula, toss vigorously to combine. Drizzle with another 2 Tbsp. of oil and 1/2 tsp. salt. Continue to toss vigorously until exteriors of potato slices are coated with a starchy paste, 1-2 minutes.
Working quickly remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface. Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin side up if it is an end piece). Bake until bottoms of potatoes are golden brown and crisp, about 15-25 minutes, rotating the baking sheet after 10 minutes.
Remove the baking sheet from the oven and using a metal spatula and tongs, loosen the potatoes from the pan, carefully flipping each slice. Continue to roast the potatoes until the second side is golden and crisp, 10-20 minutes longer, rotating the pan as needed to ensure that the potatoes brown evenly. Season with salt and pepper to taste. Serve immediately.
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